Category: Vegetable-related

Do-ahead · Gluten Free · Nuts · Salad · Vegetable-related

Roasted eggplant salad with smoked almonds and goat cheese

Belinda

Serves 4

2 large eggplants, about 2lbs
Kosher salt
1/3 cup olive oil
2 tbsp cider vinegar
1 tbsp honey
1 tsp smoked paprika
1/2 tsp cumin (I roast whole cumin seeds and grind them myself in a pestle and mortar. They last for ages and are far more pungent than the ordinary seeds)
4 large garlic cloves, roughly chopped
2 tbsp lemon juice
1 tbsp soy sauce
1 cup flat parsley leaves, roughly chopped
1/2 cup smoked almonds, roughly chopped
2 – 3 oz goat cheese, crumbled and divided
1/3 cup finely chopped scallions

Heat the oven to 400F

Cut the eggplant into 1 inch cubes and put into a bowl. Sprinkle lightly with kosher salt and set aside while making the marinade.
Whisk together the olive oil, cider vinegar, honey, smoked paprika and cumin.
Dab away with paper towel any water that has beaded up on the eggplant and toss with the marinade.
Stir in the garlic.
Spread the eggplant on a large baking sheet lined with parchment paper and slide onto a rack place in the center of the oven.
Roast at 400F for 40 minutes or until very tender or slightly browned. (You may need to stir every 15 minutes and check after 30 minutes that it isn’t burning)
Remove from the oven and cool slightly.

Whisk together the soy sauce and lemon juice.

Return the eggplant to the bowl and toss with the lemon juice mixture.
Stir in the parsley leaves, smoked almonds and most of the goat cheese, reserving a little.

Spread the finished salad on a lovely serving bowl or platter and sprinkle with the reserved goat cheese
crumbles and scallions

 

Do-ahead · Holiday Food · Meat · Vegetable sides · Vegetable-related

Brussel Sprout gratin

Belinda

This is a recipe from a fellow blogger called “The View from Great Island”
This will get you addicted to brussel sprouts if you weren’t already, like me!

Preheat the oven to 350F     I would say this serves 5 – 6 as a side dish, but 4 for a main dish.

5 – 6 cups brussel sprouts, trimmed and halved
4 slices bacon
3 shallots, sliced
Oliver oil
3 tbsp Marsala wine
Salt and freshly ground black pepper
2 heaped cups grated Gruyere cheese
2 tbsp butter
fresh thyme leaves
freshly ground nutmeg
zest of half a large lemon
1/2 cup heavy cream
1/2 cup whole milk

In a large pot, snip the bacon into 1 inch pieces and saute over medium heat till it starts to get brown and crisp.
Add in the shallots and brussel sprouts and saute for a few minutes.
Deglaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish.

Season well with salt and pepper, the fresh thyme leaves, lemon zest and a dash of nutmeg.
Sprinkle half of the cheese evenly over the top. Dot with a tbsp of the butter and season with salt and pepper.

Top with the remaining sprouts and the past cup of cheese. Dot with the last tbsp of butter.
Mix the milk and cream together and pour it gently over the whole dish.
Bake for about 40 minutes or until bubbly and browned.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Braised coconut spinach with chick peas and lemon

Belinda

Poured over a roasted sweet potato, this is powerhouse vegan comfort food, with loads of flavor and solid sustenance from the chick peas and sweet potato.

Serves 4 s a main dish or 6 as a side

2 tsp oil or ghee
1 small yellow onion
4 large cloves of garlic, peeled and minced
1 heaped tbsp fresh ginger, grated
1/2 cup sun dried tomatoes, chopped. (If they’re in oil, drain them first.
1 large lemon, zested and juiced (about 2 tbsp juice)
1 dried hot red pepper or a dash of red pepper flakes (optional)
15 oz can chickpeas, drained
1lb baby spinach
15 oz can coconut milk
1 tsp salt, or more, to taste
1 tsp ground ginger

To serve

Whole roasted sweet potatoes
cilantro leaves, to garnish
toasted unsweetened coconut, to garnish

Directions

Heat the oil or ghee in a large deep Dutch oven or heavy pot over medium high heat.
Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
Add the garlic, ginger, sun dried tomatoes, lemon zest and red pepper, if using.
Cook for 3 minutes, stirring frequently.
Add the chick peas and cook ver high heat for  a few minutes or until they are beginning to turn golden and they are coated with the onion/garlic mixture.
Toss in the spinach, one handful at a time, this will take about 5 minutes. Stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next lot.
When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger and lemon juice.
Bring to a simmer then turn down the heat and cook for 10 minutes or until the chick peas are warm through.
Taste and add more salt and lemon  juice if necessary.
Serve hot over roasted sweet potatoes with cilantro leaves and toasted coconut to garnish.

Note

This is thick enough on it’s own to eat with a fork, it’s not terribly soupy, but it’s saucy enough to eat over pasta, rice, brown rice, quinoa or any other grain.

 

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Easy cheesy zucchini bake

Belinda

I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!

Makes 4 – 6 servings but can easily be doubled or trebled.

2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and  finely chop.  Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.

When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Cheese-baked egg-stuffed tomatoes

Belinda
This Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of years gone by, but with a hint of the exotic propelling you into the week ahead.

Serves 4

The eggs are settled onto bread for two reasons: it stops them falling over, and it also serves to absorb some of the tomato-y goodness. Dishes served this way are known as tashreeb (which kind of means “drinking bread”), and it is a great way to cook – the bread somehow feels quite sinful, oozing with vegetable “dripping”, and what may be a simple vegetable concoction is rendered something more substantial and filling. It’s also a good way to use up not-quite-freshly-baked bread.
8 big tomatoes
olive oil
2 onions, chopped
4 garlic cloves, minced (optional)
1 teaspoon marjoram
½ teaspoon turmeric
salt and pepper
1 sheet khobez (or 3 pitta)
8 eggs
100g / 3½oz grated cheese
1 teaspoon za’atar
Cut the tops from the tomatoes, and scoop out the flesh inside using a pointy teaspoon (or a melon-baller, if anyone has such a thing any more). Put the tomato shells to one side, and chop the inside bits, retaining as much of the juice as possible. Heat a little oil in a pan and cook off the onion; when it becomes translucent add the garlic, marjoram and turmeric. After a few minutes, add the chopped tomato.
Toast the bread and lay it in the bottom of a greased oven dish. Preheat the oven to 180C / 350F / Gas mark 4.
Spoon a little of the oniony mix into each of the tomato shells, and smear the rest across the bread. Nestle the tomatoes into the dish, and then crack an egg inside each one. Top with cheese and a sprinkling of za’atar.
Bake in the oven for 15 minutes, or until the eggs have set. Serve with additional warm bread.
Do-ahead · Gluten Free · Vegan · Vegetable-related

Easy green pea houmous

Belinda

I am currently adoring a Vegetarian recipe book my sister sent me from London. It’s hard to get here but if you can find it, it’s a gem. “Veggistan” A vegetable lover’s tour of the Middle East. by Sally Butcher

This is her recipe and absolutely delicious!

Serves 6 – 8

1lb 2oz of frozen peas
2 tbsp tahini
juice of 1 to 2 lemons
2 tbsp extra virgin olive oil
1 level tsp ground cumin (I use roasted cumin that I do myself as it’s more pungent)
2 -3 cloves garlic, peeled
1/2 bunch fresh parsley, washed
salt and ground pepper to taste
To decorate
extra virgin olive oil
a pinch cayenne

Bring the peas to the boil in  a pan of water and cook for around 5 minutes, then drain and refresh under cold running water. (This is to stop the cooking process and retain the bright green color)
Put them in a blender along with the tahini, lemon, oil, garlic, cumin and parsley.
Give it all a quick whizz – it will probably be far too stiff so add about 2 tbsp cold water to loosen it up.
Season to taste and serve in a bowl with the olive oil and cayenne drizzled/sprinkled on top. You can also dot a few peas on top, like in the photo

 

Do-ahead · Gluten Free · Salad · Vegetable-related

Roasted cauliflower salad with chickpeas and brown rice

Belinda2 Comments

This recipe is from a fellow food blogger and is  lovely and really interesting in it’s combination. I get more excited about interesting vegetarian dishes than anything else these days. If the Food Blogger recognizes his/her recipe, please let me know as I have forgotten who posted it and would like to acknowledge them

Yield:  Two entree sized servings
Prep Time: 20 mins
Cooking Time: 20 mins

For the Roasted cauliflower
1 1/2lbs cauliflower, cut into florets
2 tsp grapeseed oil
sea salt
cracked black pepper

Preheat the oven to 400 degrees. Toss the cauliflower with the oil, salt and pepper to taste. lay in a single layer on a greased or parchment lined baking sheet. Roast for 20 minutes or until slightly golden in color and cooked through with a touch of crispiness.
Remove from the oven and set aside to cool a bit.

For the dressing
1/2 cup  0% fat plain Greek yoghurt
2 tbsp extra virgin olive oil
2 tsp Dijon mustard
3 – 4 tbsp (or 2 oz ) blue cheese
juice of 1 Meyer lemon
zest of 1/2 a Meyer lemon
1 tsp honey
1 clove garlic, grated or minced
1 tbsp white balsamic vinegar (Trader Joes sells this)
sea salt and fresh cracked pepper
a few drops of White truffle oil (optional)

Place the yoghurt in a small bowl. Slowly add the olive oil while whisking (this is to avoid a clumpy dressing) Once the oil is added, add in the remaining ingredients and set aside.
Allow to sit at room temperature for 20 to 30 mins to let the flavors develop.

For the rice
1 cup brown rice
2 cups water
1 tsp salt.
Place the rice in  a medium sized saucepan and rinse under cold water a couple of times, draining each time. This prevents the rice from getting sticky and mushy.
Place the water in the pot with the rinsed rice and add the salt.
Bring to the boil, then cover and lower the heat to a bare simmer. Cook, covered for 50 to 60 minutes. Check for doneness after 50 minutes.

To assemble the salad
1 cup chick peas (garbanzo beans) drained and rinsed
1 cup cooked brown rice
1 1/4 cups green onions, chopped

On two large plates, arrange a small pile of rice. Top with cauliflower florets, chick peas and green onions.
Drizzle the dressing over and serve immediately.

Vegetable sides · Vegetable-related

Scalloped tomatoes with garlic, basil and toasted croutons

Belinda1 Comment

Again, there’s something comforting but light about this recipe.

This is another Ina Garten recipe from  “How easy is that?”

5 tbsp good olive oil, divided
2 cups (1/2 inch dice) diced bread from a round, rustic loaf, crusts removed
3 lbs plum tomatoes, 1/2 inch diced (14 to 16 tomatoes)
1 tbsp minced garlic (3 cloves)
2 tbsp sugar
2 tsp Kosher salt
1 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves, lightly packed
1 heaped cup freshly grated parmesan cheese (Parmigiano Reggiano)

Preheat the oven to 350 degrees

Heat 3 tbsp of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir well to coat with the oil.
Cook over medium to medium high heat for 5 minutes, stirring often until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic,sugar, salt and pepper in a large bowl.
Add the tomato mixture to the bread cubes and continue to cook over medium heat, stirring often, for 5 minutes.
Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the parmesan cheese and drizzle with the remaining 2 tbsp of olive oil.
Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubble.
Serve hot or warm.

Do-ahead · Gluten Free · Salad · Vegetable-related

Middle Eastern Chopped Salad (CleanCuisine)

Belinda1 Comment

My step daughter  Candice, made this last night and everyone fell upon it. After the heavy Holiday  eating it was so refreshing. I would give it 6 out 5! The only thing you could add, maybe, is pitted Kalamata olives, but it was perfect as it was. It’s an Ina Garten recipe.

Serves 4 – 6
10 scallions, white and green parts, thinly sliced
1lb ripe tomatoes, seeded, cored and  1/2 inch diced.
1 hothouse cucumber, halved lengthways, seeded and  1/2 inch diced
1 16 oz (or as near as possible) can chickpeas (garbanzo beans), drained and rinsed
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup fresh basil leaves, julienned
1/4 cup freshly squeezed lemon juice (about 4 lemons)
1 tbsp minced garlic, (3 cloves)
Kosher salt and freshly ground pepper
1/4 cup good olive oil
8 oz good Greek feta cheese, 1/2 inch diced
Toasted pita bread, for serving
Some optional additions are; halved pitted Kalamata olives or chopped avocado

Place the scallions, tomatoes, cucumbers, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.
Ina  small bowl or measuring cup whisk together lemon juice, garlic, salt and 1 tsp of pepper.
Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad tossing gently to coat all the vegetables. ( You might not even want to put all the dressing on, depending on how much you like. I held some back)
Add the feta, sprinkle with salt and pepper and toss gently.
Serve the salad with the toasted pita bread.

Do-ahead · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roasted cauliflower and pear puree (CleanCuisine)

Belinda

Absolutely divine, different and dairy-free! Another great food blogger’s recipe.

Serves 2 but can easily be doubled

1 tbsp olive oil
1 cup of thinly sliced leek
1 medium cauliflower, chopped into small florets (about 1lb chopped cauliflower)
2 small pears, peeled, cored and diced
1/4 tsp salt
a few sprigs fresh thyme
2 tbsp vanilla unsweetened almond milk, warmed
1/4 tsp ground nutmeg

Preheat the oven to 375 F
Heat olive oil in a large, oven-safe skillet over medium heat.
When the oil is shimmering, add the sliced leeks and cook for about 5 minutes, stirring occasionally, until they are softened.
Add the cauliflower and pears and sprinkle with salt. Increase the heat to medium high and cook for another 6-8 minutes, until the cauliflower is lightly browned in spots.
Turn off the heat. Place the sprigs of thyme on top of the vegetables and tuck in.
transfer the skillet to the oven. Roast for 25- 30 minutes, turning once or twice until the cauliflower is very tender.
Remove the sprigs of thyme and set aside a few pieces of vegetables for garnish, if desired.
Place remaining vegetables in a food processor and add the almond milk and nutmeg.
Process until smooth and serve hot